GB 14881-2013 National Food Safety Standard General Hygienic Regulation for Food Production English
1 Scope
This standard specifies basic requirements and management rules for locations, facilities and personnel of material purchasing, processing, packaging, storage and transportation in the process of food production.
This standard is applicable to production of various kinds of food; if it's necessary to develop a special hygienic regulation for a certain kind of food production, this standard shall be taken as a basis.
2 Terms and Definitions
2.1
Contamination
Process of biological, chemical and physical contamination factors transferred in the process of food production.
2.2
Insect pest
Adverse effect caused by creatures such as insect, bird or rodent including fly, cockroach, sparrow and rat.
2.3
Food processing personnel
Operation personnel directly contacting packaged or unpackaged food, food equipment and instrument and food contact surface.
2.4
Contact surface
Contactable surface of equipment, tools and instruments or human body.
2.5
Separation
Articles, facilities and areas are separated by leaving a certain space between one another instead of arranging physical blockage.
2.6
Partition
Articles, facilities and areas are separated by arranging physical blockage such as wall, hygienic barrier, shade or independent room.
2.7
Food processing location
Building and site for food processing and other buildings, sites and surrounding environment managed in the same way.
2.8
Monitoring
Observation or determination carried out according to the preset way and parameter to evaluate whether the controlling unit is under the controlled state.
2.9
Work clothes
Specialized clothes equipped to reduce the contamination risk of food processing personnel on food according to the requirements of different production areas.
3 Site Selection and Plant Surroundings
3.1 Site selection
